CorbisFor years, home cooks have asked me what to do with the turnips that inevitably show up in farmers' markets, grocery-store produce bins, and CSA shares in spring and fall.
And as much as I love turnips and their mild, slightly cabbage-like flavor, I can relate to this problem.... Read More
AlamyFennel is an underrated, underused vegetable that crunches like celery but tastes like licorice. (When I was a kid we called it "licorice celery," which makes total sense.) It used to be hard to find -- downright exotic -- but today it's widely available, though many people still don't... Read More
CorbisThere's little doubt that potatoes would win a vegetable popularity contest by a wide margin. Their bland but distinctive flavor makes them a favorite with picky and adventurous eaters alike. They can be starchy, creamy, fluffy, mealy, crunchy, or waxy, depending on which kind you buy... Read More
Roulier/Turiot / CorbisPork tenderloin is a perennially popular cut, for good reasons: It's inexpensive, boneless, and tender, and a single tenderloin pretty reliably serves four people. It also cooks in a flash, making it the perfect cut of meat for a last-minute weeknight supper.
Where is... Read More
AlamyThose juicy, crunchy, salty nubs called capers can bewilder those trying them for the first time. They look and taste a little bit as though they come from the sea, and I often think of them as the vegetarian equivalent of anchovies for their ability to add a bracingly salty punch to a... Read More
Getty ImagesMussels don't have the reputation of their more expensive cousins, clams and oysters. Like these, they're officially called univalve mollusks but, unlike them, mussels are almost always cooked. So they come to mind as the weather cools, since they're perfect for warm, aromatic... Read More
AlamyAs an American cook and eater, you can't say enough about apples; they're in our blood.
Which is fortunate, and not coincidental, because apples may be the most versatile fruit there is. You can roast, sauté, bake, stew, or fry them -- or eat them raw, of course -- and they take... Read More
Getty ImagesMayonnaise is one of the few miracles of French cuisine that has become common in modern-day America. Sadly, we mostly eat mass-produced mayo from a jar, which -- though it's far from the worst prepared food in the world -- tastes nowhere near as good as homemade. You might think... Read More
Getty ImagesBefore most self-respecting Americans had ever heard of celeriac or jícama, carrots were practically the only root vegetable in town. They could be eaten raw or cooked until mushy. They were delightfully sweet in flavor and kept in the fridge for weeks. People liked them,... Read More
Getty ImagesYou can buy green beans all year long, whether fresh (ideal), frozen (not too bad), or canned (ugh) -- but fresh green beans are at their best and most abundant right now.
How to Choose Good Green Beans
It's easy enough to identify good green beans visually --... Read More